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Freshly baked zucchini muffins on cooling rack

Zucchini Muffins Recipe (2025)

These moist, flavorful zucchini muffins are a perfect blend of wholesome ingredients and irresistible taste. With tender crumb, natural sweetness, and hidden veggie goodness, they make an ideal breakfast, snack, or lunchbox treat.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 5 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 180kcal
Author: Paula
Cost: $4

Equipment

  • 1 box grater – for grating zucchini
  • 1 large mixing bowl – for combining ingredients
  • 1 clean kitchen towel or cheesecloth – for squeezing moisture
  • 1 muffin tin – standard size, 12 cups
  • 1 whisk – for mixing batter
  • 1 spatula – for folding ingredients

Ingredients

  • 2 cups zucchini grated and well-drained (about 2 medium)
  • 2 large eggs
  • 1/2 cup coconut sugar or brown sugar
  • 1/3 cup olive oil or melted coconut oil
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour or half whole wheat for healthier option
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • Optional: 1/2 cup chocolate chips nuts, or dried fruit

Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • Grate zucchini, place in a towel, and squeeze out excess moisture. Measure after draining.
  • In a large bowl, whisk together eggs, sugar, oil, applesauce, and vanilla until smooth.
  • In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
  • Gradually fold dry ingredients into wet ingredients until just combined, do not overmix.
  • Gently fold in zucchini and any add-ins like chocolate chips or nuts.
  • Divide batter evenly among muffin cups, filling about 3/4 full.
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For sweeter muffins, increase sugar to 3/4 cup.
For a healthier twist, use whole wheat flour and swap chocolate chips for blueberries.
Muffins freeze well, store in an airtight bag for up to 3 months. Thaw overnight or warm in the oven before serving.

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g